They are softer, sweeter and doughier than other Belgian waffles.
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It also appears doughier than its predecessor, with an appealingly textured exterior.
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When I do have the white bread, the white flour, I just feel puffier and doughier.
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That's obviously not ideal for a comfortable grip, and I find myself wishing for the Pixel 3 XL's doughier sides.
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But what about the brilliant millennial marketing team at the slightly doughier, self-proclaimed "third-largest," international pizza chain Papa John's?
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The crust was cookie-like: doughier from not being pre-baked and with a shortbread flavor from amping up the shortening addition.
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I'd snarfed down a dozen before I'd even gotten wind of the sizzling jian bao — a thicker, doughier fried dumpling — down the street.
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Momos, Tibetan dumplings, are slightly doughier than elsewhere in town, with grainy whole-wheat skins surrounding beef sweated with shallots and more delicate white-flour skins around chicken laced with curry powder, Nepali-style.
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Milo Ventimiglia almost missed out on being cast to play Jack Pearson on This Is Us, because show creator Dan Fogelman wanted a "doughier" actor for the part, according to the Hollywood Reporter's cover story on the show's genesis.
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WHAT: DŌ (pronounced "doe," m'dear), a New York City shop that serves safe-to-eat cookie dough, in all your favorite flavors — and more WHO TRIED IT: Mark Marino, sweets addict, getting doughier by the day WHY HE TRIED IT: Edible. Cookie. Dough.
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In the fourth beta release of iOS 12.1, it appears that the bagel has been replaced with a new icon that features both cream cheese and a doughier consistency more reminiscent of a fresh, hand-rolled bagel and not the frozen and machine-cut grocery store variety it was accused of emulating in its original form.
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Israeli pita filled with shawarma. Israeli pita is different from other flatbread and pitas in several ways. Israeli pita is generally softer, thicker and doughier than other flatbreads, and it always contains a pocket. Israeli pita is generally thicker than other pitas.
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Some sources report that the blaa was introduced to Waterford at the end of the 17th century by the Huguenots. This theory is disputed because although white flour existed in the 17th century, it was not widely used until mass production of the industrial revolution. Blaas are sometimes confused with a similar bun known as a bap; however, blaas are square in shape, softer, and doughier, and are most notably identified by the white flour shaken over them before the baking process."Blaa blaa blaa: Waterford bap considered for EU protected statuss", Thejournal.
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